An open pie with zucchini is being prepared, like all the well-known and beloved pizza. You can add any ingredients you like to the filling. The highlight of the pie is the dough, which does not stale, but remains tender and soft after a day of storage in the refrigerator.
It is necessary
- - flour - 3.5 cups
- - salt - 1 tsp
- - kefir - 100 ml
- - water - 150 ml
- - soda - 1 tsp.
- - zucchini - 1 piece
- - garlic - 1 clove
- - vegetable oil - 2 tablespoons
- - vegetable oil for roasting zucchini
Instructions
Step 1
Measure out the flour with a 250 ml glass. Wheat flour of the highest or first grade with an average protein content is used. Mix flour and salt.
Step 2
Add hot water, butter and baking soda to kefir, stir quickly. The mixture will foam, then combine it with the flour and salt mixture and knead into a soft dough. Leave the dough on the table, covered with a bowl, for 15 minutes.
Step 3
In the meantime, prepare the filling. It can be lightly fried zucchini slices with garlic grated on a fine grater.
Cut the zucchini into thin circles and fry in a pan on both sides until lightly blush, pouring in a little oil.
Try not to overcook the zucchini, as such slices can simply burn in the oven and thereby spoil the whole dish. It is better not to lightly fry the zucchini.
Grate the peeled garlic on a fine grater, you can drop vegetable oil here.
Step 4
Roll out the dough thinly, about 0.5 cm. Brush with grated garlic. Spread the prepared zucchini over the entire surface. Bake the pie in the oven at 200-220 degrees for 20 minutes.
